Feeling stuck in a dinner rut? You’re not alone! These 20 creamy chicken and shrimp pasta dishes are here to rescue your weeknight meals with comforting, restaurant-worthy flavors that come together effortlessly. From quick skillet dinners to elegant company-worthy creations, we’ve gathered the most delicious recipes that will have everyone asking for seconds. Let’s dive into these irresistible pasta delights that will become instant family favorites!
Garlic Butter Chicken and Shrimp Alfredo Pasta
Dazzling in its creamy elegance, this Garlic Butter Chicken and Shrimp Alfredo Pasta brings coastal Italian flair to your weeknight table. Succulent shrimp and tender chicken mingle in a rich, garlic-infused sauce that clings perfectly to every strand of fettuccine. Each bite delivers a symphony of textures and flavors that feels both indulgent and comforting.
Ingredients
- For the pasta:
- 12 oz fettuccine pasta
- 1 tbsp kosher salt
- For the protein:
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 lb large shrimp, peeled and deveined
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil
- For the sauce:
- ½ cup unsalted butter
- 6 garlic cloves, minced
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- ¼ tsp nutmeg
- 2 tbsp fresh parsley, chopped
Instructions
- Bring 4 quarts of water to a rolling boil in a large pot over high heat.
- Add 1 tablespoon kosher salt to the boiling water, then add 12 ounces of fettuccine pasta.
- Cook pasta for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
- Drain pasta, reserving 1 cup of pasta water, then set aside.
- Season 1 pound of chicken pieces with ½ teaspoon salt and ¼ teaspoon black pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
- Sear chicken for 5-6 minutes until golden brown and internal temperature reaches 165°F, then transfer to a plate.
- Season 1 pound of shrimp with remaining ½ teaspoon salt and ¼ teaspoon black pepper.
- Add remaining 1 tablespoon olive oil to the same skillet over medium heat.
- Sauté shrimp for 2-3 minutes until pink and opaque, then transfer to plate with chicken.
- Melt ½ cup butter in the same skillet over medium heat until foaming subsides.
- Add 6 minced garlic cloves and cook for 1 minute until fragrant but not browned.
- Pour in 2 cups heavy cream and bring to a gentle simmer, stirring constantly.
- Reduce heat to low and gradually whisk in 1 cup grated Parmesan until sauce is smooth.
- Stir in ¼ teaspoon nutmeg and return chicken and shrimp to the skillet.
- Add cooked pasta to the sauce, tossing to coat evenly.
- If sauce is too thick, add reserved pasta water 2 tablespoons at a time until desired consistency is reached.
- Garnish with 2 tablespoons chopped fresh parsley before serving.
Gliding effortlessly from pan to plate, this alfredo boasts a velvety sauce that clings to each pasta strand while the shrimp remain plump and the chicken stays remarkably tender. The subtle nutmeg enhances the Parmesan’s sharpness without overwhelming the delicate garlic butter notes. For an elegant presentation, serve in shallow bowls with a sprinkle of extra parsley and crusty bread for soaking up every last drop of the luxurious sauce.
Cajun Chicken and Shrimp Fettuccine
Beneath the golden glow of a late autumn afternoon, this Cajun Chicken and Shrimp Fettuccine emerges as a symphony of Gulf Coast flavors meeting Italian tradition. Rich cream and bold spices mingle with perfectly cooked proteins and al dente pasta in a dish that feels both comforting and sophisticated. Each forkful promises a journey through layers of texture and heat that will transport your dinner table straight to the bayou.
Ingredients
For the Protein and Seasoning:
– 1 lb chicken breast, cut into 1-inch strips
– 1 lb large shrimp, peeled and deveined
– 2 tbsp Cajun seasoning
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– 2 tbsp olive oil
For the Sauce and Pasta:
– 12 oz fettuccine pasta
– 3 tbsp unsalted butter
– 1 cup heavy cream
– 1/2 cup chicken broth
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– 1 lemon, cut into wedges
Instructions
1. Bring 4 quarts of salted water to a rolling boil in a large pot.
2. Add fettuccine pasta and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain pasta in a colander, reserving 1/2 cup of pasta water for later use.
4. While pasta cooks, pat chicken strips dry with paper towels to ensure proper browning.
5. Combine Cajun seasoning, smoked paprika, and garlic powder in a small bowl.
6. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
7. Add chicken strips and cook for 5-6 minutes until golden brown and internal temperature reaches 165°F.
8. Transfer cooked chicken to a clean plate using tongs.
9. Add remaining 1 tablespoon olive oil to the same skillet.
10. Place shrimp in the skillet and cook for 2-3 minutes per side until pink and opaque.
11. Remove shrimp and add to the plate with chicken.
12. Reduce heat to medium and melt butter in the skillet, scraping up any browned bits from the bottom.
13. Pour in heavy cream and chicken broth, whisking constantly to combine.
14. Simmer sauce for 3-4 minutes until slightly thickened, stirring frequently.
15. Stir in Parmesan cheese until fully melted and incorporated into the sauce.
16. Add cooked pasta to the sauce along with 1/4 cup of reserved pasta water.
17. Toss pasta in the sauce until evenly coated, adding more pasta water if needed for desired consistency.
18. Return chicken and shrimp to the skillet, gently folding to combine with pasta.
19. Sprinkle chopped parsley over the dish and serve immediately with lemon wedges.
20. Your perfectly cooked fettuccine should have just enough bite to stand up to the rich sauce, while the spicy Cajun seasoning creates a beautiful contrast against the creamy base. For an elegant presentation, twist portions with tongs into neat nests on warmed plates, garnishing with extra parsley and a drizzle of olive oil. The shrimp remain tender and juicy against the hearty chicken, making each component shine in this harmonious blend of Southern heat and Italian comfort.
Lemon Garlic Chicken and Shrimp Linguine
A sophisticated yet approachable pasta dish, this Lemon Garlic Chicken and Shrimp Linguine combines tender proteins with bright citrus notes and aromatic garlic. Elegant enough for entertaining yet simple enough for weeknight dinners, it brings restaurant-quality flavors to your home kitchen. The harmonious balance of savory and bright elements creates a memorable dining experience that will become a regular in your rotation.
Ingredients
For the Pasta:
– 12 oz linguine
– 1 tbsp kosher salt
For the Proteins:
– 1 lb chicken breast, cut into 1-inch pieces
– 1/2 lb large shrimp, peeled and deveined
– 2 tbsp olive oil, divided
– 1 tsp salt
– 1/2 tsp black pepper
For the Sauce:
– 4 cloves garlic, minced
– 1/2 cup dry white wine
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1/4 cup fresh lemon juice
– 2 tbsp unsalted butter
– 1/4 cup chopped fresh parsley
– 1 tsp lemon zest
Instructions
1. Bring a large pot of water to a rolling boil and add 1 tablespoon kosher salt.
2. Add 12 ounces linguine to the boiling water and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, season 1 pound chicken pieces with 1 teaspoon salt and 1/2 teaspoon black pepper.
4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
5. Add chicken pieces in a single layer and cook for 5-6 minutes until golden brown and internal temperature reaches 165°F, turning halfway through.
6. Transfer cooked chicken to a clean plate using tongs.
7. Pat 1/2 pound shrimp dry with paper towels to ensure proper searing.
8. Add remaining 1 tablespoon olive oil to the same skillet and heat for 30 seconds.
9. Cook shrimp for 2-3 minutes until pink and opaque, flipping once during cooking.
10. Remove shrimp from skillet and add to the plate with chicken.
11. Reduce heat to medium and add 4 cloves minced garlic to the skillet, cooking for 1 minute until fragrant but not browned.
12. Pour in 1/2 cup white wine and simmer for 2 minutes, scraping up any browned bits from the bottom of the pan.
13. Add 1 cup chicken broth and simmer for 3 minutes until reduced by half.
14. Stir in 1/2 cup heavy cream and 1/4 cup lemon juice, then bring to a gentle simmer.
15. Whisk in 2 tablespoons butter until fully incorporated and sauce thickens slightly.
16. Drain cooked linguine, reserving 1/2 cup pasta water.
17. Add linguine to the sauce along with the cooked chicken and shrimp.
18. Toss everything together, adding reserved pasta water 2 tablespoons at a time until desired consistency is reached.
19. Stir in 1/4 cup chopped parsley and 1 teaspoon lemon zest just before serving.
Succulent chicken and plump shrimp nestle among perfectly cooked linguine in a luxuriously creamy sauce that balances rich cream with bright lemon notes. The final sprinkle of fresh parsley and lemon zest adds vibrant color and freshness that elevates each bite. Serve this elegant dish with crusty bread to soak up every last drop of the garlic-infused sauce for a truly satisfying meal.
Creamy Parmesan Chicken and Shrimp Pasta
Delightfully decadent and perfectly balanced, this creamy Parmesan chicken and shrimp pasta brings coastal elegance to your weeknight table with its rich sauce and tender proteins. Dreamy swirls of fettuccine cradle plump shrimp and golden chicken in a luxurious Parmesan cream sauce that whispers of Italian countryside kitchens. Designed to impress yet simple enough for any home cook, this dish transforms humble ingredients into something truly spectacular.
Ingredients
- For the Pasta and Proteins:
- 8 ounces fettuccine pasta
- 1 pound chicken breast, cut into 1-inch cubes
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil, divided
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- For the Sauce:
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/4 teaspoon red pepper flakes
- 2 tablespoons fresh parsley, chopped
Instructions
- Bring a large pot of salted water to a rolling boil over high heat.
- Add the fettuccine to the boiling water and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
- While pasta cooks, pat the chicken cubes completely dry with paper towels to ensure proper browning.
- Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
- Add the chicken to the hot skillet in a single layer, cooking for 5-6 minutes until golden brown and cooked through.
- Transfer the cooked chicken to a clean plate using a slotted spoon.
- Season the shrimp with remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Add remaining 1 tablespoon olive oil to the same skillet over medium heat.
- Cook the shrimp for 2-3 minutes per side until pink and opaque, then transfer to the plate with chicken.
- Reduce heat to medium-low and melt the butter in the same skillet.
- Add the minced garlic and cook for 1 minute until fragrant but not browned.
- Pour in the heavy cream, stirring constantly to incorporate any browned bits from the bottom of the pan.
- Simmer the cream sauce for 3-4 minutes until slightly thickened, stirring frequently.
- Gradually whisk in the Parmesan cheese until completely melted and smooth.
- Stir in the red pepper flakes for subtle heat.
- Drain the cooked pasta, reserving 1/2 cup of pasta water.
- Add the drained pasta to the cream sauce along with the reserved chicken and shrimp.
- Toss everything together, adding splashes of reserved pasta water as needed to achieve a silky sauce consistency.
- Garnish with fresh parsley just before serving.
Outstanding in both texture and flavor, this pasta delivers tender chicken and succulent shrimp bathed in a velvety Parmesan cream that clings beautifully to each strand of fettuccine. The subtle heat from red pepper flakes provides a sophisticated counterpoint to the rich dairy notes, while fresh parsley adds a bright finishing touch. Consider serving this elegant dish in shallow bowls with crusty bread for sopping up every last drop of the luxurious sauce.
Spicy Cajun Chicken and Shrimp Penne
Unfolding with layers of bold Southern charm, this Spicy Cajun Chicken and Shrimp Penne brings the vibrant essence of Louisiana to your table. Perfectly al dente pasta cradles tender chicken and succulent shrimp, all enveloped in a creamy, spice-kissed sauce that dances with complexity. Each forkful promises a harmonious balance of heat, richness, and soulful satisfaction.
Ingredients
For the Pasta and Proteins
- 8 ounces penne pasta
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
For the Cajun Seasoning
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
For the Sauce
- 1/2 cup diced yellow onion
- 1/2 cup diced green bell pepper
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
Instructions
- Bring a large pot of salted water to a rolling boil over high heat.
- Add the penne pasta and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
- Drain the pasta in a colander, reserving 1/4 cup of pasta water for later use.
- While pasta cooks, combine paprika, garlic powder, onion powder, oregano, cayenne, black pepper, and salt in a small bowl to create the Cajun seasoning.
- Pat the chicken cubes dry with paper towels to ensure proper browning.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
- Add chicken to the skillet and cook for 5-6 minutes until golden brown on all sides.
- Transfer the cooked chicken to a clean plate using a slotted spoon.
- Add remaining 1 tablespoon olive oil to the same skillet.
- Place shrimp in the skillet and cook for 2-3 minutes until pink and opaque, flipping once halfway through.
- Remove shrimp from the skillet and add to the plate with chicken.
- Reduce heat to medium and add butter to the skillet.
- Sauté onion and bell pepper for 4-5 minutes until softened and slightly caramelized.
- Add minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
- Pour heavy cream into the skillet, scraping up any browned bits from the bottom.
- Simmer the sauce for 3-4 minutes until slightly thickened, stirring constantly.
- Whisk in Parmesan cheese until fully incorporated and smooth.
- Return chicken and shrimp to the skillet along with any accumulated juices.
- Add the cooked penne and reserved pasta water to the skillet.
- Toss everything together gently until evenly coated and heated through, about 2 minutes.
Kaleidoscopic in both appearance and flavor, this dish offers a delightful textural journey from the firm bite of pasta to the juicy tenderness of proteins. The creamy sauce clings beautifully to each element, while the Cajun seasoning provides a warm, building heat that lingers pleasantly. For an elegant presentation, garnish with fresh parsley and serve alongside crusty garlic bread to soak up every last drop of the luxurious sauce.
Sun-Dried Tomato Chicken and Shrimp Pasta
Zesty Mediterranean flavors come alive in this sophisticated pasta dish that marries tender chicken and succulent shrimp with the intense sweetness of sun-dried tomatoes. Perfect for entertaining or elevating weeknight dinners, this recipe balances rich, savory notes with bright, herbaceous undertones. Each component is carefully layered to create a harmonious dish that feels both luxurious and comforting.
Ingredients
– For the protein: 1 lb boneless, skinless chicken breast (cut into 1-inch pieces), 1/2 lb large shrimp (peeled and deveined), 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper
– For the sauce: 1 cup heavy cream, 1/2 cup chicken broth, 1/2 cup sun-dried tomatoes (chopped), 3 garlic cloves (minced), 1/4 cup grated Parmesan cheese, 1 tbsp fresh basil (chopped), 1 tsp dried oregano
– For the pasta: 8 oz fettuccine
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 8 oz fettuccine to the boiling water and cook for 10-12 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, season 1 lb chicken pieces with 1/2 tsp salt and 1/4 tsp black pepper.
4. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
5. Add chicken pieces in a single layer and cook for 6-8 minutes until golden brown and internal temperature reaches 165°F, turning halfway through.
6. Transfer cooked chicken to a plate, leaving drippings in the skillet.
7. Add remaining 1 tbsp olive oil to the same skillet over medium heat.
8. Add 1/2 lb shrimp and cook for 2-3 minutes per side until pink and opaque, being careful not to overcrowd the pan.
9. Remove shrimp and set aside with the chicken.
10. Reduce heat to medium-low and add 3 minced garlic cloves to the skillet, cooking for 30 seconds until fragrant but not browned.
11. Pour in 1/2 cup chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan.
12. Add 1 cup heavy cream, 1/2 cup chopped sun-dried tomatoes, and 1 tsp dried oregano, stirring to combine.
13. Simmer the sauce for 5-7 minutes until slightly thickened, stirring occasionally.
14. Stir in 1/4 cup grated Parmesan cheese until melted and smooth.
15. Drain the cooked pasta, reserving 1/4 cup pasta water.
16. Return chicken and shrimp to the skillet with the sauce.
17. Add drained pasta and 2 tbsp of the reserved pasta water to the skillet, tossing to coat everything evenly.
18. Garnish with 1 tbsp chopped fresh basil and serve immediately.
Wonderfully textured with al dente pasta embracing the creamy sauce, this dish offers a delightful contrast between the firm chicken and delicate shrimp. The sun-dried tomatoes provide bursts of concentrated sweetness that cut through the rich Parmesan cream, while fresh basil adds a final aromatic lift. Consider serving it in shallow bowls with crusty bread for soaking up every last bit of the luxurious sauce.
One-Pot Chicken and Shrimp Carbonara
Fusing the rustic charm of Italian carbonara with coastal seafood elegance, this one-pot wonder transforms weeknight cooking into a sophisticated affair. Silky pasta strands embrace both tender chicken and sweet shrimp in a luxurious Parmesan-kissed sauce that requires minimal cleanup. Perfectly balanced between land and sea, this dish delivers restaurant-quality flavors with home kitchen simplicity.
Ingredients
For the protein and aromatics:
– 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
– 8 oz large shrimp, peeled and deveined
– 4 slices thick-cut bacon, diced
– 1 medium yellow onion, finely chopped
– 3 garlic cloves, minced
For the sauce and pasta:
– 12 oz linguine pasta
– 4 cups chicken broth
– 1 cup heavy cream
– 1 cup grated Parmesan cheese
– 2 large eggs
– 1/4 cup fresh parsley, chopped
– 1/2 tsp black pepper
– 1/4 tsp red pepper flakes
Instructions
1. Cook diced bacon in a large Dutch oven over medium heat for 6-8 minutes until crisp, then transfer to a paper towel-lined plate using a slotted spoon.
2. Add chicken pieces to the bacon fat and cook for 5-7 minutes until golden brown on all sides, then remove and set aside with the bacon.
3. Sauté chopped onion in the same pot for 3-4 minutes until translucent, then add minced garlic and cook for 30 seconds until fragrant.
4. Break linguine in half and add to the pot along with chicken broth, scraping any browned bits from the bottom—this builds flavor depth.
5. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 12 minutes, stirring occasionally to prevent sticking.
6. Stir in heavy cream and return chicken to the pot, cooking uncovered for 3 minutes until sauce slightly thickens.
7. Add shrimp and cook for 2-3 minutes until they turn pink and opaque—be careful not to overcook them.
8. Remove pot from heat and quickly whisk eggs with Parmesan cheese in a small bowl, then gradually stir into the pasta to create a silky emulsion.
9. Fold in reserved bacon, black pepper, red pepper flakes, and chopped parsley until evenly distributed.
Present this luxurious carbonara immediately in warm bowls, where the creamy sauce clings beautifully to each pasta strand. The combination of smoky bacon, tender chicken, and sweet shrimp creates a symphony of textures that feels both comforting and elegant. For an extra touch of sophistication, garnish with additional Parmesan shavings and serve alongside a crisp arugula salad to cut through the richness.
Pesto Chicken and Shrimp Spaghetti
Beneath the golden glow of autumn evenings, this elegant pasta creation marries the earthy richness of basil pesto with succulent proteins and delicate pasta strands, offering a sophisticated yet approachable centerpiece for intimate gatherings. The vibrant green sauce clings beautifully to each spaghetti strand while tender chicken and plump shrimp provide contrasting textures that elevate this dish beyond ordinary weeknight fare.
Ingredients
For the Pasta
- 8 oz spaghetti
- 1 tbsp salt
- 4 quarts water
For the Protein
- 2 boneless, skinless chicken breasts (6 oz each), sliced into 1-inch strips
- 12 large shrimp (16/20 count), peeled and deveined
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Sauce
- 1 cup basil pesto
- 1/4 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tbsp unsalted butter
- 2 garlic cloves, minced
- 1/4 tsp red pepper flakes
Instructions
- Bring 4 quarts of water to a rolling boil in a large stockpot over high heat.
- Add 1 tablespoon of salt to the boiling water, then add 8 ounces of spaghetti, stirring immediately to prevent sticking.
- Cook the spaghetti for 9-11 minutes until al dente, testing a strand at 9 minutes for the perfect toothsome bite.
- Reserve 1/2 cup of pasta water before draining the spaghetti in a colander.
- While pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.
- Season chicken strips with 1/4 teaspoon salt and 1/8 teaspoon black pepper, then arrange in a single layer in the hot skillet.
- Sear chicken for 4-5 minutes per side until golden brown and internal temperature reaches 165°F, turning only once to develop a proper crust.
- Transfer cooked chicken to a clean plate and cover loosely with foil.
- Add remaining 1 tablespoon of olive oil to the same skillet and heat for 30 seconds.
- Season shrimp with remaining salt and pepper, then cook for 2-3 minutes per side until opaque and curled, being careful not to overcrowd the pan.
- Remove shrimp and add to the plate with chicken.
- Reduce heat to medium and melt 2 tablespoons of butter in the skillet.
- Add minced garlic and red pepper flakes, sautéing for 45-60 seconds until fragrant but not browned.
- Pour in 1/4 cup heavy cream and 1 cup basil pesto, whisking continuously to create a smooth emulsion.
- Simmer the sauce for 2-3 minutes until slightly thickened, then stir in 1/4 cup grated Parmesan until melted.
- Add drained spaghetti to the sauce along with 1/4 cup reserved pasta water, tossing vigorously with tongs to coat every strand.
- Gently fold in the cooked chicken and shrimp, heating through for 1-2 minutes until everything is warmed evenly.
Al dente spaghetti provides the perfect canvas for this luxurious dish, where the creamy pesto clings to each strand while tender chicken and succulent shrimp create delightful textural contrasts. For an elegant presentation, twirl portions into neat nests using a carving fork and garnish with fresh basil leaves and extra Parmesan shavings. The subtle heat from red pepper flakes balances the richness of the sauce, making this dish sophisticated enough for dinner parties yet comforting for weeknight indulgence.
White Wine Garlic Chicken and Shrimp Pasta
Luminous in its simplicity yet profound in flavor, this white wine garlic chicken and shrimp pasta embodies the kind of effortless elegance that transforms a weeknight meal into a memorable dining experience. Succulent proteins mingle with al dente pasta in a sauce that’s both bright and richly aromatic, creating a dish that feels simultaneously comforting and sophisticated.
Ingredients
- For the Pasta:
- 8 oz linguine pasta
- 1 tbsp kosher salt
- For the Chicken and Shrimp:
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/2 lb large shrimp, peeled and deveined
- 1 tsp paprika
- 1/2 tsp black pepper
- 2 tbsp olive oil
- For the Sauce:
- 4 cloves garlic, minced
- 1/2 cup dry white wine
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tbsp unsalted butter
- 2 tbsp fresh parsley, chopped
Instructions
- Bring a large pot of water to a rolling boil and add 1 tbsp kosher salt.
- Add 8 oz linguine to the boiling water and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
- While pasta cooks, season 1 lb chicken pieces with 1 tsp paprika and 1/2 tsp black pepper.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
- Add chicken pieces in a single layer and cook for 6-8 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F.
- Transfer cooked chicken to a clean plate, leaving drippings in the skillet.
- Add remaining 1 tbsp olive oil to the skillet and heat for 30 seconds.
- Place 1/2 lb shrimp in the skillet and cook for 2-3 minutes per side until pink and opaque.
- Remove shrimp and add to the plate with chicken.
- Reduce heat to medium and add 4 cloves minced garlic to the skillet, cooking for 1 minute until fragrant but not browned.
- Pour in 1/2 cup white wine, scraping the bottom of the skillet to release any browned bits.
- Simmer the wine for 2-3 minutes until reduced by half.
- Add 1 cup chicken broth and 1/2 cup heavy cream, stirring to combine.
- Bring the sauce to a gentle simmer and cook for 4-5 minutes until slightly thickened.
- Stir in 1/4 cup Parmesan cheese and 2 tbsp butter until melted and incorporated.
- Drain the cooked pasta, reserving 1/4 cup pasta water.
- Return chicken and shrimp to the skillet with the sauce.
- Add drained pasta and 2 tbsp chopped parsley, tossing to coat evenly.
- If the sauce is too thick, gradually add reserved pasta water until desired consistency is reached.
Notably, the finished dish presents a beautiful textural contrast between the tender chicken, springy shrimp, and perfectly cooked pasta, all enveloped in a velvety sauce that carries the bright acidity of white wine and the warmth of garlic. Serve this elegant creation in shallow bowls, perhaps garnished with additional Parmesan and a sprinkle of fresh parsley, making it ideal for both intimate dinners and impressive entertaining.
Cheesy Chicken and Shrimp Tortellini Bake
Meticulously layered with rich flavors and comforting textures, this Cheesy Chicken and Shrimp Tortellini Bake transforms simple ingredients into an extraordinary centerpiece. Succulent chicken and tender shrimp mingle with cheese-filled tortellini beneath a golden, bubbling cheese crust that promises both elegance and satisfaction. Perfect for entertaining or family dinners, this dish delivers restaurant-quality appeal with the warmth of homemade comfort.
Ingredients
For the Protein and Pasta
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 1/2 lb raw shrimp, peeled and deveined
– 1 (20 oz) package cheese tortellini
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
For the Sauce
– 2 cups heavy cream
– 1 cup chicken broth
– 4 cloves garlic, minced
– 1 tsp Italian seasoning
– 1/4 tsp red pepper flakes
For Assembly and Topping
– 2 cups shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with cooking spray.
2. Bring a large pot of salted water to a rolling boil and cook the cheese tortellini according to package directions until al dente, then drain thoroughly.
3. Pat the chicken cubes completely dry with paper towels to ensure proper browning.
4. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.
5. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper, then add to the hot skillet.
6. Cook the chicken for 6-8 minutes, turning occasionally, until golden brown and cooked through to 165°F internal temperature.
7. Transfer the cooked chicken to a clean plate using a slotted spoon.
8. Add the remaining 1 tablespoon of olive oil to the same skillet and heat over medium-high.
9. Pat the shrimp dry and season with remaining salt and pepper, then cook for 2-3 minutes until pink and opaque.
10. Remove the shrimp from the skillet and set aside with the chicken.
11. Reduce the heat to medium and add the minced garlic to the skillet, cooking for 30 seconds until fragrant.
12. Pour in the heavy cream and chicken broth, scraping up any browned bits from the bottom of the pan.
13. Stir in the Italian seasoning and red pepper flakes, then simmer for 5 minutes until the sauce thickens slightly.
14. Combine the cooked tortellini, chicken, shrimp, and sauce in the prepared baking dish, gently folding to coat evenly.
15. Sprinkle the mozzarella and Parmesan cheeses evenly over the entire surface.
16. Bake uncovered for 20-25 minutes until the cheese is melted and golden brown with bubbling edges.
17. Remove from the oven and let rest for 5 minutes to allow the sauce to thicken further.
18. Garnish with fresh parsley before serving.
The creamy sauce clings beautifully to each cheese-filled tortellini, while the combination of tender chicken and succulent shrimp creates delightful textural contrasts. For an elegant presentation, serve individual portions in shallow bowls with crusty garlic bread to soak up the rich sauce, or pair with a crisp green salad to balance the dish’s decadence.
Thai Peanut Chicken and Shrimp Noodles
Oozing with vibrant Southeast Asian flair, this Thai Peanut Chicken and Shrimp Noodles dish marries creamy, nutty richness with the bright zing of lime and chili. Tender proteins and springy rice noodles create a textural symphony that dances across the palate. Each forkful delivers a perfect balance of savory, sweet, and spicy notes that will transport your senses straight to the streets of Bangkok.
Ingredients
For the sauce:
– 1/2 cup creamy peanut butter
– 1/4 cup low-sodium soy sauce
– 2 tbsp honey
– 2 tbsp fresh lime juice
– 1 tbsp rice vinegar
– 1 tsp chili garlic sauce
– 1/2 cup coconut milk
For the noodles and proteins:
– 8 oz dried rice noodles
– 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
– 1/2 lb large shrimp, peeled and deveined
– 2 tbsp vegetable oil, divided
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
For garnish:
– 1/4 cup chopped roasted peanuts
– 2 tbsp fresh cilantro leaves
– 1 lime, cut into wedges
Instructions
1. Place rice noodles in a large bowl and cover with hot water; let soak for 15 minutes until pliable but still firm.
2. Whisk together peanut butter, soy sauce, honey, lime juice, rice vinegar, chili garlic sauce, and coconut milk in a medium bowl until smooth.
3. Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat until shimmering.
4. Add chicken pieces in a single layer and cook for 4-5 minutes until golden brown on all sides.
5. Push chicken to one side of the pan and add remaining 1 tablespoon oil to the empty space.
6. Add shrimp and cook for 2 minutes per side until pink and opaque.
7. Transfer all proteins to a clean plate, leaving any drippings in the pan.
8. Add minced garlic and grated ginger to the hot pan; sauté for 30 seconds until fragrant.
9. Drain the soaked noodles thoroughly and add them to the pan.
10. Pour the prepared peanut sauce over the noodles and toss to coat completely.
11. Return chicken and shrimp to the pan, gently folding them into the saucy noodles.
12. Simmer the entire mixture for 3-4 minutes until the sauce thickens slightly and clings to the noodles.
13. Remove from heat and transfer to serving bowls.
14. Garnish generously with chopped peanuts and fresh cilantro leaves.
15. Serve immediately with lime wedges on the side for squeezing over individual portions.
Springy rice noodles provide the perfect canvas for the velvety peanut sauce that clings to every strand. Succulent chicken and plump shrimp offer contrasting textures against the creamy background, while the bright acidity of fresh lime cuts through the richness. For an elegant presentation, serve in shallow bowls with extra chili garlic sauce on the side for those who prefer additional heat.
Bacon and Mushroom Chicken Shrimp Pasta
Nothing elevates a weeknight dinner quite like this sophisticated pasta dish, where tender chicken and succulent shrimp mingle with earthy mushrooms and crispy bacon in a luxurious cream sauce. Each component is carefully cooked to perfection, creating layers of flavor that transform simple ingredients into an extraordinary meal. The final result is a restaurant-worthy creation that feels both indulgent and comforting.
Ingredients
- For the protein and vegetables:
- 8 ounces fettuccine pasta
- 2 chicken breasts, cut into 1-inch pieces
- 8 ounces large shrimp, peeled and deveined
- 6 slices thick-cut bacon, chopped
- 8 ounces cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1 small yellow onion, diced
- For the sauce:
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Bring a large pot of salted water to a rolling boil over high heat.
- Add fettuccine to the boiling water and cook for 10-12 minutes until al dente, stirring occasionally to prevent sticking.
- While pasta cooks, heat olive oil in a large skillet over medium-high heat until shimmering.
- Season chicken pieces with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
- Add chicken to the hot skillet and cook for 6-8 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F.
- Transfer cooked chicken to a clean plate using a slotted spoon.
- Add chopped bacon to the same skillet and cook for 5-7 minutes until crispy, stirring frequently.
- Remove bacon with a slotted spoon and place on a paper towel-lined plate, leaving 2 tablespoons of bacon drippings in the skillet.
- Add diced onion to the bacon drippings and cook for 3-4 minutes until translucent.
- Stir in sliced mushrooms and cook for 5-6 minutes until they release their liquid and turn golden brown.
- Add minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
- Push vegetables to one side of the skillet and add shrimp to the empty space.
- Cook shrimp for 2-3 minutes per side until they turn pink and opaque.
- Return chicken and bacon to the skillet with the vegetables and shrimp.
- Pour in chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the skillet.
- Add heavy cream, dried thyme, remaining salt, and black pepper, stirring to combine.
- Bring the sauce to a gentle simmer and cook for 3-4 minutes until slightly thickened.
- Stir in grated Parmesan cheese until melted and smooth.
- Drain the cooked fettuccine and add it directly to the skillet with the sauce.
- Toss everything together until the pasta is evenly coated with sauce.
- Remove from heat and stir in butter until melted and incorporated.
- Sprinkle with fresh parsley before serving.
Delight in the way the silky cream sauce clings to each strand of pasta, while the crispy bacon provides satisfying texture contrasts. The shrimp remain remarkably tender against the hearty chicken, creating a symphony of surf and turf flavors that makes this dish perfect for special occasions. For an elegant presentation, garnish with extra Parmesan shavings and serve alongside crusty bread to soak up every last drop of the luxurious sauce.
Chicken and Shrimp Scampi with Angel Hair
Elegant yet approachable, this Chicken and Shrimp Scampi with Angel Hair transforms classic Italian-American flavors into a luxurious weeknight dinner. Succulent chicken and plump shrimp mingle in a garlicky white wine sauce that clings beautifully to delicate angel hair pasta. With just the right balance of richness and brightness, this dish delivers restaurant-quality sophistication in under thirty minutes.
Ingredients
For the Pasta
- 8 ounces angel hair pasta
- 1 tablespoon kosher salt
For the Protein
- 1 pound chicken breast, cut into 1-inch pieces
- 1/2 teaspoon black pepper
- 1/2 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
For the Sauce
- 4 cloves garlic, minced
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 4 tablespoons unsalted butter
- 2 tablespoons fresh lemon juice
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon red pepper flakes
Instructions
- Bring 4 quarts of water to a rolling boil in a large pot.
- Add 1 tablespoon kosher salt to the boiling water.
- Cook angel hair pasta for 4 minutes until al dente, stirring occasionally to prevent sticking.
- Reserve 1/2 cup pasta water before draining the pasta.
- Season chicken pieces evenly with 1/2 teaspoon black pepper.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
- Sear chicken pieces for 5-6 minutes until golden brown and cooked through, turning halfway.
- Add shrimp to the skillet and cook for 2-3 minutes until pink and opaque, flipping once.
- Transfer chicken and shrimp to a clean plate using a slotted spoon.
- Reduce heat to medium and add minced garlic to the skillet.
- Sauté garlic for 45 seconds until fragrant but not browned.
- Pour in 1/2 cup dry white wine, scraping up any browned bits from the skillet bottom.
- Simmer wine for 2 minutes until reduced by half.
- Add 1/2 cup chicken broth and bring to a gentle simmer.
- Whisk in 4 tablespoons unsalted butter until melted and emulsified.
- Stir in 2 tablespoons fresh lemon juice and 1/4 teaspoon red pepper flakes.
- Return chicken and shrimp to the skillet, tossing to coat in the sauce.
- Add drained pasta to the skillet along with 1/4 cup reserved pasta water.
- Toss everything together for 1-2 minutes until the sauce clings to the pasta.
- Fold in 1/4 cup chopped fresh parsley just before serving.
This scampi achieves perfect textural harmony with tender chicken, juicy shrimp, and delicate pasta strands coated in a velvety sauce. The bright lemon and white wine base cuts through the richness, while a hint of red pepper adds subtle warmth. Try serving it in shallow bowls with crusty bread for soaking up every last drop of the glorious sauce.
Creamy Tomato Basil Chicken and Shrimp Pasta
Just when you thought pasta couldn’t get more luxurious, this elegant dish arrives to redefine comfort food. Creamy Tomato Basil Chicken and Shrimp Pasta combines tender proteins with a velvety sauce that clings perfectly to every strand. The aromatic basil and sweet tomatoes create a symphony of flavors that will transport you straight to an Italian trattoria.
Ingredients
- For the Pasta:
- 12 oz fettuccine pasta
- 1 tbsp kosher salt
- For the Proteins:
- 1 lb chicken breast, cut into 1-inch pieces
- 1/2 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp black pepper
- For the Sauce:
- 2 tbsp unsalted butter
- 3 garlic cloves, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1/4 cup sun-dried tomatoes, chopped
- 1/4 cup fresh basil, chopped
- 1 tsp dried oregano
Instructions
- Bring 4 quarts of water to a rolling boil in a large pot.
- Add 1 tablespoon kosher salt to the boiling water.
- Cook fettuccine for 9 minutes until al dente, stirring occasionally to prevent sticking.
- Drain pasta, reserving 1/2 cup pasta water for later use.
- Season chicken pieces with garlic powder and black pepper.
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Sear chicken for 6-8 minutes until golden brown and internal temperature reaches 165°F.
- Remove chicken from skillet and set aside.
- Add shrimp to the same skillet and cook for 2-3 minutes until pink and opaque.
- Remove shrimp and set aside with chicken.
- Reduce heat to medium and melt butter in the skillet.
- Sauté minced garlic for 1 minute until fragrant but not browned.
- Pour in heavy cream and chicken broth, stirring to combine.
- Simmer sauce for 5 minutes until slightly thickened.
- Whisk in Parmesan cheese until completely melted and smooth.
- Stir in sun-dried tomatoes and dried oregano.
- Return chicken and shrimp to the skillet.
- Add cooked pasta to the sauce, tossing to coat evenly.
- If sauce is too thick, add reserved pasta water 2 tablespoons at a time.
- Fold in fresh basil just before serving.
Gloriously creamy yet surprisingly light, this pasta delivers contrasting textures from the firm shrimp to the tender chicken. The sun-dried tomatoes provide bursts of intense sweetness against the rich Parmesan cream base. For an elegant presentation, garnish with extra basil leaves and serve in shallow bowls to showcase the beautiful sauce-to-pasta ratio.
Blackened Chicken and Shrimp Alfredo
Just when you thought classic Alfredo couldn’t be improved, this blackened chicken and shrimp variation arrives to elevate your weeknight dinner game with its sophisticated spice profile and luxurious cream sauce. Juicy chicken and plump shrimp receive a bold Cajun-inspired crust that perfectly contrasts the velvety Parmesan sauce, creating a harmony of textures and flavors that will transport your senses straight to a fine dining experience.
Ingredients
For the Blackened Seasoning
- 2 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp dried oregano
- 2 tsp cayenne pepper
- 2 tsp black pepper
- 1 tsp salt
For the Protein and Pasta
- 1 lb chicken breast, sliced into 1-inch strips
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 12 oz fettuccine pasta
For the Alfredo Sauce
- 1/2 cup unsalted butter
- 4 garlic cloves, minced
- 2 cups heavy cream
- 1 1/2 cups freshly grated Parmesan cheese
- 1/4 tsp nutmeg
Instructions
- Combine all blackened seasoning ingredients in a small bowl until thoroughly mixed.
- Pat chicken strips and shrimp completely dry with paper towels to ensure proper searing.
- Coat chicken and shrimp evenly with the blackened seasoning mixture, pressing gently to adhere.
- Bring a large pot of salted water to a rolling boil over high heat.
- Add fettuccine to the boiling water and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
- While pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
- Sear chicken strips for 4-5 minutes per side until internal temperature reaches 165°F and a dark crust forms.
- Transfer cooked chicken to a clean plate and cover loosely with foil.
- Add remaining 1 tbsp olive oil to the same skillet and heat for 30 seconds.
- Cook seasoned shrimp for 2-3 minutes total until opaque and lightly charred, flipping once halfway through.
- Remove shrimp from skillet and add to the plate with chicken.
- Reduce heat to medium and melt butter in the same skillet, scraping up any browned bits from the bottom.
- Sauté minced garlic in the butter for 1 minute until fragrant but not browned.
- Pour heavy cream into the skillet and bring to a gentle simmer, stirring constantly.
- Gradually whisk in grated Parmesan cheese until the sauce becomes smooth and thickened, about 3-4 minutes.
- Stir nutmeg into the sauce to enhance the cheese flavor without overpowering it.
- Drain cooked pasta and add directly to the Alfredo sauce along with the reserved chicken and shrimp.
- Toss everything together gently until evenly coated and heated through, about 2 minutes.
Nothing compares to the textural symphony of tender pasta swathed in rich cream sauce against the satisfying crunch of blackened crust. The complex spice profile beautifully cuts through the decadent Parmesan base, while the combination of chicken and shrimp provides both hearty substance and delicate sweetness. For an elegant presentation, garnish with fresh parsley and serve alongside roasted asparagus or a crisp arugula salad to balance the dish’s richness.
Chicken and Shrimp Pasta Primavera
Vibrant spring vegetables mingle with tender proteins in this elegant pasta dish that celebrates the season’s bounty. Succulent chicken and plump shrimp are perfectly complemented by a light cream sauce that coats every strand of pasta without overwhelming the fresh ingredients. This sophisticated yet approachable recipe transforms simple components into a restaurant-worthy meal that feels both indulgent and refreshing.
Ingredients
For the Pasta and Vegetables
– 8 oz fettuccine pasta
– 1 tbsp olive oil
– 1 cup broccoli florets
– 1 medium carrot, julienned
– 1/2 red bell pepper, sliced
– 1/2 yellow bell pepper, sliced
– 1/2 cup snow peas
– 1/4 cup frozen peas
For the Protein
– 8 oz chicken breast, cut into 1-inch pieces
– 8 oz large shrimp, peeled and deveined
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 tbsp olive oil
For the Sauce
– 2 tbsp unsalted butter
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup chicken broth
– 1/4 cup grated Parmesan cheese
– 1 tbsp fresh lemon juice
– 1/4 cup fresh basil, chopped
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add fettuccine to the boiling water and cook for 10-12 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, season chicken pieces with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
5. Add chicken to the hot skillet and cook for 5-6 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F.
6. Transfer cooked chicken to a clean plate using tongs.
7. Season shrimp with remaining salt and pepper, then add to the same skillet.
8. Cook shrimp for 2-3 minutes per side until pink and opaque, then transfer to the plate with chicken.
9. Reduce heat to medium and add 1 tablespoon olive oil to the skillet.
10. Add broccoli, carrot, and bell peppers, sautéing for 4-5 minutes until slightly tender but still crisp.
11. Add snow peas and frozen peas, cooking for 1 additional minute.
12. Push vegetables to one side of the skillet and add butter to the empty space.
13. Once butter melts, add minced garlic and cook for 30 seconds until fragrant but not browned.
14. Pour in heavy cream and chicken broth, stirring to combine all ingredients.
15. Simmer the sauce for 3-4 minutes until slightly thickened, stirring constantly.
16. Drain cooked pasta thoroughly, reserving 1/4 cup pasta water.
17. Add drained pasta to the skillet with sauce and vegetables.
18. Stir in Parmesan cheese until melted and sauce coats the pasta evenly.
19. Return chicken and shrimp to the skillet, gently folding to combine.
20. Drizzle with lemon juice and sprinkle with fresh basil, tossing everything together.
21. If sauce appears too thick, gradually add reserved pasta water until desired consistency is reached.
Creamy textures from the Parmesan-enriched sauce contrast beautifully with the al dente pasta and crisp-tender vegetables. The bright acidity of lemon juice cuts through the richness while fresh basil adds an aromatic finish that elevates the entire dish. Serve this pasta primavera in shallow bowls garnished with extra basil leaves and a light dusting of Parmesan for an elegant presentation that highlights its vibrant colors and layers of flavor.
Tuscan Chicken and Shrimp Pasta with Spinach
Oozing with Mediterranean elegance, this Tuscan-inspired pasta brings together tender chicken, succulent shrimp, and vibrant spinach in a creamy, herb-kissed sauce. Imagine plump shrimp and golden chicken morsels nestled among al dente pasta, all enveloped in a rich, garlic-infused cream reduction. Each forkful promises a harmonious balance of land and sea, elevated by sun-dried tomatoes and fresh basil.
Ingredients
– For the protein: 1 lb boneless, skinless chicken breasts (cut into 1-inch pieces), 1 lb large shrimp (peeled and deveined), 2 tbsp olive oil
– For the sauce: 4 cloves garlic (minced), 1 cup heavy cream, 1/2 cup chicken broth, 1/2 cup grated Parmesan cheese, 1/2 cup chopped sun-dried tomatoes, 2 cups fresh spinach
– For finishing: 12 oz fettuccine pasta, 1/4 cup chopped fresh basil, 1 tsp Italian seasoning
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 12 oz fettuccine pasta and cook for 10-12 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain the pasta thoroughly, reserving 1/2 cup of pasta water for later use.
4. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
5. Season 1 lb chicken pieces with salt and pepper, then add to the hot skillet in a single layer.
6. Cook chicken for 6-7 minutes, turning once, until golden brown and internal temperature reaches 165°F.
7. Transfer cooked chicken to a clean plate using tongs.
8. Add 1 lb shrimp to the same skillet and cook for 2-3 minutes per side until pink and opaque.
9. Remove shrimp and place with the chicken.
10. Reduce heat to medium and add 4 cloves minced garlic to the skillet, cooking for 1 minute until fragrant but not browned.
11. Pour in 1 cup heavy cream and 1/2 cup chicken broth, stirring to combine.
12. Simmer the sauce for 3-4 minutes until slightly thickened, stirring constantly.
13. Whisk in 1/2 cup grated Parmesan cheese until completely melted and smooth.
14. Stir in 1/2 cup sun-dried tomatoes and 1 tsp Italian seasoning.
15. Add 2 cups fresh spinach and cook for 2 minutes until wilted.
16. Return chicken and shrimp to the skillet, along with the cooked pasta.
17. Toss everything together gently, adding reserved pasta water 1 tbsp at a time if needed to loosen the sauce.
18. Stir in 1/4 cup fresh basil just before serving.
Marbled with creamy sauce clinging to each strand of pasta, this dish offers contrasting textures from the firm shrimp to tender chicken and wilted spinach. The sun-dried tomatoes provide bursts of sweet-tart intensity that cut through the rich cream base beautifully. For an elegant presentation, serve in shallow bowls garnished with extra basil leaves and a light dusting of Parmesan.
Honey Sriracha Chicken and Shrimp Noodles
Zesty and vibrant, this honey sriracha chicken and shrimp noodle dish brings together the perfect balance of sweet heat and savory depth. Tender proteins mingle with springy noodles in a glossy, aromatic sauce that clings beautifully to every component. It’s a weeknight wonder that feels restaurant-worthy yet comes together with effortless grace.
Ingredients
For the Sauce:
- 1/4 cup honey
- 3 tbsp sriracha
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
For the Proteins:
- 8 oz boneless, skinless chicken thighs, cut into 1-inch pieces
- 8 oz large shrimp, peeled and deveined
- 1 tbsp vegetable oil
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Noodles and Vegetables:
- 8 oz dried rice noodles
- 1 tbsp sesame oil
- 1 cup thinly sliced bell peppers
- 1/2 cup sliced scallions
- 1 tbsp toasted sesame seeds
Instructions
- Whisk together honey, sriracha, soy sauce, rice vinegar, minced garlic, and grated ginger in a small bowl until fully combined.
- Bring a large pot of water to a rolling boil over high heat.
- Season chicken pieces evenly with salt and black pepper.
- Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- Cook chicken in the skillet for 5-7 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F.
- Add shrimp to the skillet and cook for 2-3 minutes until pink and opaque, flipping once halfway through.
- Pour the prepared sauce over the chicken and shrimp, stirring to coat completely.
- Reduce heat to low and simmer the mixture for 3 minutes until the sauce thickens slightly.
- Add rice noodles to the boiling water and cook for 4 minutes until tender but still chewy.
- Drain noodles thoroughly and toss immediately with sesame oil to prevent sticking.
- Add drained noodles, sliced bell peppers, and scallions to the skillet with the sauce and proteins.
- Toss everything together over low heat for 2 minutes until evenly coated and heated through.
- Sprinkle with toasted sesame seeds just before serving.
A final flourish of toasted sesame seeds adds nutty crunch to this beautifully balanced dish. The springy rice noodles provide the perfect textural contrast to the tender chicken and plump shrimp, while the glossy sauce delivers layers of sweet honey, spicy sriracha, and umami depth. Consider serving in shallow bowls with extra scallions and lime wedges for a bright, restaurant-style presentation that elevates any weeknight dinner.
Chicken and Shrimp Pasta with Roasted Red Pepper Sauce
Beneath the golden glow of autumn evenings, there emerges a pasta dish that masterfully bridges land and sea. This elegant creation combines tender chicken and succulent shrimp with a velvety roasted red pepper sauce, offering both comfort and sophistication in every forkful. Perfect for entertaining or elevating weeknight dinners, it transforms simple ingredients into something truly memorable.
Ingredients
- For the Sauce:
- 2 large red bell peppers
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/4 tsp smoked paprika
- For the Protein:
- 2 boneless, skinless chicken breasts (8 oz each), cut into 1-inch pieces
- 12 large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the Pasta:
- 8 oz fettuccine pasta
- 4 quarts water
- 1 tbsp salt
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- Cut the red bell peppers in half lengthwise and remove the stems and seeds.
- Place the pepper halves cut-side down on the prepared baking sheet.
- Roast the peppers for 25 minutes until the skins are charred and blistered.
- Transfer the roasted peppers to a bowl and cover with plastic wrap for 10 minutes to steam.
- Peel the skins from the peppers and discard them.
- Combine the peeled peppers, 2 tbsp olive oil, minced garlic, heavy cream, Parmesan, and smoked paprika in a blender.
- Blend the mixture on high speed for 60 seconds until completely smooth and velvety.
- Bring 4 quarts of water to a rolling boil in a large pot.
- Add 1 tbsp salt to the boiling water.
- Cook the fettuccine according to package directions until al dente, typically 8-10 minutes.
- Reserve 1/2 cup of pasta water before draining the fettuccine.
- Season the chicken pieces with 1/2 tsp salt and 1/4 tsp black pepper.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
- Sear the chicken pieces for 6-7 minutes until golden brown and cooked through.
- Add the shrimp to the skillet and cook for 2-3 minutes until pink and opaque.
- Pour the roasted red pepper sauce into the skillet with the proteins.
- Add the drained fettuccine to the skillet, tossing to coat evenly.
- Gradually add reserved pasta water, 2 tbsp at a time, until the sauce reaches your desired consistency.
Marvel at how the creamy roasted pepper sauce clings beautifully to each strand of pasta, while the tender chicken and plump shrimp create a delightful textural contrast. The subtle smokiness from the paprika enhances the sweet char of the peppers, making this dish particularly stunning when served in shallow bowls garnished with fresh basil leaves. Consider pairing it with a crisp white wine to highlight the dish’s elegant balance of flavors.
Garlic Herb Chicken and Shrimp Orzo
Warm, comforting, and elegantly rustic, this one-pan garlic herb chicken and shrimp orzo brings Mediterranean coastal flavors to your weeknight table with minimal fuss and maximum flavor impact. Succulent chicken thighs and plump shrimp mingle with tender orzo pasta in a rich, aromatic broth infused with fresh herbs and garlic.
Ingredients
- For the chicken and aromatics:
- 1.5 lbs boneless, skinless chicken thighs
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 cup dry white wine
- For the orzo and broth:
- 1.5 cups orzo pasta
- 3 cups chicken broth
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
- For finishing:
- 1 lb large shrimp, peeled and deveined
- 1/4 cup fresh parsley, chopped
- 2 tbsp fresh lemon juice
- Salt and black pepper
Instructions
- Pat the chicken thighs completely dry with paper towels and season both sides generously with salt and black pepper.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- Sear the chicken thighs for 5-6 minutes per side until deeply golden brown, then transfer to a clean plate. Tip: Avoid moving the chicken during searing to develop a proper crust.
- Reduce heat to medium and sauté the diced onion in the same skillet for 4-5 minutes until translucent.
- Add the minced garlic and cook for 1 minute until fragrant but not browned.
- Pour in 1 cup of dry white wine, scraping up any browned bits from the bottom of the skillet.
- Simmer the wine for 3-4 minutes until reduced by half.
- Stir in 1.5 cups of orzo pasta, 3 cups of chicken broth, 1 teaspoon of dried oregano, and 1/2 teaspoon of red pepper flakes.
- Return the seared chicken thighs to the skillet, nestling them into the orzo mixture.
- Bring the liquid to a boil, then reduce heat to low, cover, and simmer for 12 minutes. Tip: Maintain a gentle simmer to prevent the orzo from becoming mushy.
- Arrange the shrimp in a single layer over the partially cooked orzo.
- Cover and cook for 4-5 minutes until the shrimp turn pink and opaque.
- Remove from heat and stir in 1/4 cup of fresh parsley and 2 tablespoons of fresh lemon juice. Tip: Add lemon juice off the heat to preserve its bright, fresh flavor.
- Let the dish rest for 3 minutes before serving to allow the orzo to absorb any remaining liquid.
Outstanding in both texture and flavor, this dish offers tender chicken, perfectly cooked shrimp, and creamy orzo that absorbs the garlic-herb broth beautifully. Serve it family-style straight from the skillet, garnished with extra lemon wedges and a sprinkle of fresh parsley for a vibrant presentation that tastes as elegant as it looks.
Summary
Now you have twenty delicious ways to enjoy creamy chicken and shrimp pasta! These recipes offer incredible variety, making it easy to find a new family favorite for any night of the week. We hope you’ll try a few, leave a comment telling us which one you loved most, and share this roundup on Pinterest so other home cooks can discover these delightful dishes too. Happy cooking!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
